Advertisements

Preparation

Cook squash in large pot of boiling salted water 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool.
Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.